Turkey in a Bag — Alinea Style

Grant Achatz, chef of Chicago’s Alinea, spends some time in the kitchen of his business partner, Nick Kokonas, showing how he would cook a Thanksgiving turkey.  En sous vide.  In a zip-lock bag, at that.  With stuffing on the side — cooked in a bag, too.  This is way too cool.

Recipes are supposed to follow soon.


2 Responses to Turkey in a Bag — Alinea Style

  1. Maura says:

    Did I hear correctly? Does the great Grant Achatz not know what a crock pot is?

    He makes some good points about getting so tied up in tradition that we don’t think. I love the idea of cutting up the turkey before it’s cooked, and I might try it next year. I mean, it’s going to be carved anyway. However, I would still want to keep the breast intact. Otherwise, you just end up with less than stellar dressing, as opposed to fabulous stuffing. It can’t be stuffing if it hasn’t been stuffed into a bird.

  2. Erin says:

    Alan tried this yesterday and it turned out really well! He only did a turkey breast. He did the dressing in the over, old school style. But the turkey, that really was good. I know his brain is now swirling around, thinking of ways to use this process and improve a turkey even more. He seared off the skin at the very end and it was fantastic! The duck fat probably helped. 🙂

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